OKRA
April 10th, 2012 → 1:00 am @ Shanti
“Vitamins and minerals in fresh food”
OKRA
Okra is not a very commonly used vegetable in Australia by the majority of people and a lot of greengrocers do not stock them. I always look for them, but very seldom find them in the stores. Okra, or sometimes called “Lady finger”, is a longish, tapered bean like vegetable, When cooked, they are a little soft and mucilaginous and is a very good vegetable for constipated people. Okra is low in calories and high in dietary fibre. When you buy okra, choose the young, firm pods, without blemishes. Do not buy older ones with cuts, sunken appearance or discolouration. The leaves of the okra may also be eaten raw in salads. They can be preserved or pickled for future use. From the following list, you will see that they are another valuable vegetable to eat.
Vitamins: Vit. K, C, B9, B1, B6, A, B3, B5, B2 and E.
Minerals: Manganese, Magnesium, Iron, Copper, Phosphorous, Calcium, Potassium, Zinc and Selenium.
Here we have another vegetable, which is worth eating regularly. It is a good idea, to vary your diet on a daily basis. The reason being, that each food has its own constituents in vitamins and minerals, dietary fibre, calories, anti-oxidants and so on. Also as I mentioned in “Victory over diseases”, that the enzymes to digest food, take a few days to replenish to full strength, so eating the same foods day in day out, makes these foods less absorbable.
